This follow-up inspection is being conducted to verify violations have been corrected in order for facility to receive 2015 operating permit. Almost all of the violations have been corrected except for: bread and food storage shelf made of particle board and wood is worn and soiled. Outer openings have large gaps under the door where threshold is damaged (operator will repair by next inspection), floor tiles are cracked in kitchen (owner already has the tiles and grout to replace kitchen floor), floor soiled behind hot water heater (this will be cleaned once floor is redone).
- Outer Openings - Protected (repeated violation)
Observation: The back door thresholds in the kitchen and storeroom are damaged resulting in small gaps under the doors that will allow the entry of pests and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/05/2015 | Follow-up | |
Significant progress has been made since last inspection. Many violations were corrected, but there still are repairs that need to be made. An extension of the Interim Permit is being granted and will expire June 5, 2015.
ALL VIOLATIONS MUST BE CORRECTED BY JUNE 5, 2015 TO RECEIVE NEW PERMIT.
Notes: The current mop rack is not accessible for use in its current location, move the mop rack or install a new one.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
1) grill top pitted
2) end caps missing on some storage racks throughtout facility
3) can opener blade rusted
4) bread shelf and food storage shelf under front counter surface are worn/pitted
5) storage racks in storage room and in walk-in cooler are rusting
6) pizza make table gaskets are torn
7) "hot" and "cold" knobs are reversed at service station hand sink (hot is cold vice versa)
8) overhead pizza box cabinet sliding doors are damaged on edges
9) pizza paddle edges worn
10) bare cement blocks under hot water heater not sealed
11) butcher block table top heavily scored
12) walk-in cooler door gasket is torn
13) handles are broken on coca cola refrigerator and pizza make table lid
14) ice build up around walk-in freezer door
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Outer Openings - Protected (repeated violation)
Observation: The back door thresholds in the kitchen and storeroom are damaged resulting in small gaps under the doors that will allow the entry of pests and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
1) floor tiles are cracked and missing in some areas throughout facility such as three compartment sink, walk-in cooler, under cookline, storeroom
2) ceiling tile material above pizza hood is heavily stained and flaking
3) floor tile grout deteriorating in some areas of kitchen
4) many ceiling tiles throughout facility are water stained/damaged/missing and at least one in the kitchen is not washable
5) floor-wall juncture below service station table is not sealed to the floor
6) floor-wall juntures are not sealed (coving is missing) by back kitchen door and in some areas of storage room
7) ceiling grid beginning to rust and is bent/bowing in ktichen
8) some electrical outlets are not covered e.g. at service station
9) thresholds are damaged at the rear exit doors and to walk-in cooler door
10) holes at door frame in storage room and in wall under 3 compartment sink (right side)
11) wall boards do not meet up and are not sealed/secured to the wall in the storage room
12) paint is peeling on the ceiling and walls of the walk-in cooler and freezer
13) there are holes in the wall above slicer table
14) there is a hole in the wall around a plumbing connection in the kitchen by the back door
15) gaps exist around kitchen AC unit and fan (no longer used)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
1) floor below cookline (grease spilling)
2) walls around the three compartment sink
3) walls and ceilings of the walk in cooler and freezer
4) walls and floors in hard to reach areas of the storage room (e.g. behind soda syrup rack)
5) floors under three compartment sink (around edges and in corner)
6) floor behind/under hot water heater
7) wall behind hot water heater
8) ceiling tiles stained
9) vents in restrooms dusty
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/05/2015 | Follow-up | |
All food temperatures taken were internal.
An Interim permit is issued and expires May 1, 2015
.
Due to the age of the building, the facility does not comply with current code requirements. The facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
ALL violations must be corrected by that date or 2015 permit will not be renewed.”
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling hamburger buns with their bare hands while cooking burgers.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Handles of dispensing utensils stored in the food contents of 2 of 3 bulk dry bins.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The marinara sauce (59-135*F) was not reheated to 165F within 2 hours to eliminate pathogenic bacteria
Correction: the sauce is reheated in a steam well and the container was completely full.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Multiple prepared ready-to-eat (RTE) food and opened commercially packaged food in the coca-cola refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the take out menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. An asterisk shall be used to indicate on the menu the food that may be undercooked with an asterisk at the statement reminding consumers that conusming raw or undercooked animal foods may increase risk of foodborne illness.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Both hand sinks in banquet restrooms and men's restroom hand sink in main dining room are no longer properly sealed to adjoining equipment or walls (the caulking is cracked).
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
1) grill top pitted
2) end caps missing on some storage racks throughtout facility
3) can opener blade rusted
4) bread shelf and food storage shelf under front counter surface are worn/pitted
5) storage racks in storage room and in walk-in cooler are rusting
6) pizza make table gaskets are torn
7) "hot" and "cold" knobs are reversed at service station hand sink (hot is cold vice versa)
8) overhead pizza box cabinet sliding doors are damaged on edges
9) pizza paddle edges worn
10) bare cement blocks under hot water heater not sealed
11) butcher block table top heavily scored
12) walk-in cooler door gasket is torn
13) handles are broken on coca cola refrigerator and pizza make table lid
14) ice build up around walk-in freezer door
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food thermometer not cleaned and sanitized before use.
Correction: EHS was able to intervene before employee used the digital thermometer to take an internal food temperature. Advised employee that food thermometer shall be cleaned AND sanitized before use and between measuring temperatures of raw animal foods and ready to eat foods and/or when the thermometer becomes contaminated.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) walk-in cooler shelves
2) shelves in display refrigerator in service station
3) shelves in beer/wine display refrigerator by restrooms
4) dust hagning from pizza hood vent
5) bread and food storage shelves under front counter
6) exterior of mixing bowl to floor mixer
7) can opener blade and arm
8) wire storage shelves in storage room
9) clean dish storage rack in kitchen
10) cement blocks under hot water heater
11) vents dusty in back restrooms
12) pizza make table interior walls
13) walk-in cooler door gasket
14) exterior surfaces of large plastic food containers
15) the upper storage shelves in kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils and cooking equipment were found stored with miscellaneous items: sandwich make table (knives with paper), clean dish storage rack (clean dishes with paper, cd's, pens, etc...) sliced table drawer (slicer blades with tools), tongs are stored on side of rack by cookline make table in close proximity to garbage (corrected during inspection) and sifters are hanging on the wall next to a broom (corrected during inspection).
Correction: Store food contact surfaces such as cooking equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Organize storage areas so that food contact surfaces are not in contact with items that could introduce possible contamination.
- Outer Openings - Protected
Observation: The back door thresholds in the kitchen and storeroom are damaged resulting in small gaps under the doors that will allow the entry of pests and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory next to the ice machine in the storeroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory next to the ice machine in the storeroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the storage room with the ice machine and men's banquet restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dish washing area, storage room, toilet rooms and service station.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the all food prep areas of kitchen and sub/pizza make stations.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
1) floor tiles are cracked and missing in some areas throughout facility such as three compartment sink, walk-in cooler, under cookline, storeroom
2) ceiling tile material above pizza hood is heavily stained and flaking
3) floor tile grout deteriorating in some areas of kitchen
4) many ceiling tiles throughout facility are water stained/damaged/missing and at least one in the kitchen is not washable
5) floor-wall juncture below service station table is not sealed to the floor
6) floor-wall juntures are not sealed (coving is missing) by back kitchen door and in some areas of storage room
7) ceiling grid beginning to rust and is bent/bowing in ktichen
8) some electrical outlets are not covered e.g. at service station
9) thresholds are damaged at the rear exit doors and to walk-in cooler door
10) holes at door frame in storage room and in wall under 3 compartment sink (right side)
11) wall boards do not meet up and are not sealed/secured to the wall in the storage room
12) paint is peeling on the ceiling and walls of the walk-in cooler and freezer
13) there are holes in the wall above slicer table
14) there is a hole in the wall around a plumbing connection in the kitchen by the back door
15) gaps exist around kitchen AC unit and fan (no longer used)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning:
1) floor below cookline (grease spilling)
2) walls around the three compartment sink
3) walls and ceilings of the walk in cooler and freezer
4) walls and floors in hard to reach areas of the storage room (e.g. behind soda syrup rack)
5) floors under three compartment sink (around edges and in corner)
6) floor behind/under hot water heater
7) wall behind hot water heater
8) ceiling tiles stained
9) vents in restrooms dusty
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/24/2015 | Routine | |
Restaurant representatives - add corrected or new information about Anna's Italian Pizza, 1979 E Pembroke Ave., Hampton, VA 23663 »